JWStockton
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- Dec 26, 2012
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I just brewed up an ale (we will call it an ale) from two 3.3 lb cans of liquid malt extract (one light malt unhopped extract one pilsner hopped 40 ibu extract) and one lb corn sugar. I did a 60min boil of .5 oz chinook pellets in the 2 gallons of wort and then cut it to 5 gal with cold water and pitched muntons ale yeast. This was 9 days ago. Today i took a sample prior to dry hopping and it tastes like crap. Sweet malty and "hot". The airlock bubbled vigorously for 3 days. (The room was about 70°). The extract was very old (4-6 years) i know that isnt good but i didnt want to throw it away... its very disappointing considering its my 3rd beer and the other two were from extract just as old. Both other ales were darker though (one nut brown and the other a stout)... does original color effect shelf life? I was thinking that maybe the sugars broke down into something VERY fermentable (making it taste hot) and something NOT fermentable (making it taste too sweet/malty)...
Should i dump it or wait another week or so on the yeast cake?
Should i dump it or wait another week or so on the yeast cake?